134387 diner japanese yakitori sauces Recipes

chicken breast , cubed chicken thighs or wings can also be used, green onions, cut into 1 inch sizes, soy sauce, chicken stock, sake, sugar, mirin

chicken thighs, cut into 1 to 1-1/2-inch pieces (boneless or skinless ), vegetable oil, kosher salt, fresh ground black pepper, low sodium chicken broth, soy sauce, mirin (sweet rice wine), fresh lemon juice, golden brown sugar, fresh ground black pepper

mirin, soy sauce, sugar, garlic clove, pressed (optional), boneless chicken thighs, green onion, in inch-long pieces (optional), bamboo skewers

soy sauce, light brown sugar, ground ginger, garlic cloves, pressed, apricot jam, whole chicken breasts, skinned and boned, green onions, cut in 1 inch pieces

sake, soy sauce, sugar, garlic clove, crushed, fresh gingerroot, grated, boneless skinless chicken breast, cubed, leeks, white part only , cut into 1/2 inch pieces

chicken breast fillets or 1 kg chicken thigh fillet, mirin or 1/4 cup sweet white wine, light soy sauce (gluten-free if needed for dietary reasons), fresh ginger, grated finely (2 cm peeled piece of ginger), garlic cloves, crushed, ground black pepper, sugar

boneless chicken, cubed, soy sauce, mirin, sake , i sometimes substitute shao xing wine, white sugar, honey, garlic , finely pounded. i always add about an extra tbsp, grated ginger

chicken breast (boneless, skinless ), scallions, trimmed, sake or 1/4 cup dry white wine, soy sauce, sugar, grated fresh ginger

chicken breasts, bamboo skewers, soy sauce, gekkeikan plum wine, gekkeikan sake, honey, drops sesame oil, chicken broth

sake, low sodium soy sauce, mirin, sugar, boneless chicken thighs, onions (negi) or 5 thin leeks or 7 -8 green, short bamboo skewer , soaked in water

mirin, sake (rice wine), superfine sugar, minced fresh ginger, minced garlic, soy sauce, boned , skinned chicken thighs, cut into 1 1/2-in. pieces

water, white short grain rice, dry sherry, sugar, tamari dark aged soy sauce , available on the asian foods aisle, light oil , such as wok oil or vegetable oil, eyeball it, chicken breast tenders , cut in half on an angle, scallions, cut in 1/2, fresh ginger root, minced or grated with hand grater or microplane tool, tamari dark soy sauce, light oil , such as wok oil or vegetable oil, eyeball it, toasted sesame oil, beef sirloin, 1 1/2 inches thick, steak seasoning blend or fresh ground black pepper, minimum 40 count , 8-inch bamboo skewers, sesame seeds , 2 palmfuls, chinese five-spice powder, steak seasoning blend , preferred brand montreal steak seasoning by mccormick, ahi steaks , 8 oz each, cut into 1 by 3-inch pieces, light oil , such as wok oil or vegetable oil, for drizzling, toasted sesame oil, pickled watermelon rind , 1 jar, 14 to 18 oz, pickled onions , 14 to 18 oz jar, pickled ginger , 1 small glass jar, 10 to 12 oz, fresh fruit selection, kiwis , 3 each, tangerines , 3 each, asian pears, 3 each, washed

boneless, skinless chicken thighs , cut into 1-inch pieces, eggs, roughly chopped garlic, fresh ginger plus 2 tbsp roughly chopped, scallions, roughly chopped, salt, flour, cornstarch, panko bread crumbs, water, sake wine, soy sauce, mirin, honey, cornstarch, fresh cilantro leaves, for garnish, chopped green onion, for garnish, sesame seeds, for garnish, cayenne pepper, for garnish, sweet chili dipping sauce , recipe follows, special equipment : 20 (6-inch) bamboo skewers, soaked in water, sweet chili sauce, chopped cilantro leaves, minced green onion, toasted sesame seeds, cayenne pepper

center-cut beef tenderloin, skeins very thin bean thread noodles (also known as cellophane, glass, or mung-bean vermicelli), head napa cabbage, a (14- to 16-oz) p ck ge firm tofu (h lve lengthwise), rinsed nd dr ined, fresh enoki mushrooms, trimmed, water, soy sauce (preferably naturally brewed), or to taste, mirin (japanese sweet rice wine), sugar , or to taste, beef suet, negi (japanese leeks) or 1 bunch large scallions, white and pale green parts only, cut diagonally into 2-inch pieces, fresh shiitake mushrooms (6 oz total), stems discarded and caps halved, japanese greens, such as chrysanthemum (sometimes labeled shungiku ), mizuna, or watercress, cut into 3-inch pieces (4 cups), eggs (optional)

soy sauce, mirin, clear honey, gingerroot, peeled and finely grated, garlic clove, crushed, boneless skinless chicken breasts, cut into 1in chunks, scallions, cut into 3 pieces, red pepper , deseeded and cut into 1in pieces

sake, sugar, low sodium soy sauce, peeled fresh ginger (sliced ), crushed red pepper flakes, apricot jam, boneless chicken breast halves (cut into 36 3/4 inch cubes ), garlic cloves, crushed, fresh cilantro stems, rice vinegar, dark sesame oil, green onions , cut into 36 (white and green parts only, 2 inch pieces)

spring onions, chopped, garlic clove, quartered, white crabmeat (picked through, 1 lb. 2 oz.), japanese wasabi, rice vinegar, tamari soy sauce or 2 tsp japanese soy sauce, brown rice flour (4 oz.), peanut oil or or vegetable oil, for frying, lime, sliced into wedges, to garnish